Qty	Item	Description	Price	Total
	Subtotal	$0.00

Easter Lamb Stew

Recipe Date:

31 March 2014

Serving Size:

Cook Time:

00:01:45

Difficulty:

Easy

Measurements:

Metric

Ingredients

0.21 kg Boned lamb shoulder, cut into large chunks
150 ml JOSEPH Cold Pressed Extra Virgin Olive Oil
2 Onions, chopped
1 Carrot, sliced
1 Stalk of celery, chopped
2 Cloves of garlic, crushed
25 g Anchovy fillets
1 Red chilli, sliced
250 ml Primo Estate La Biondina Colombard
25 ml White wine vinegar
250 g Peas
400 g Potatoes, peeled and quartered
200 g Cherry tomatoes, halved

Directions

Season the lamb with salt and pepper then set aside. Heat the JOSEPH Cold Pressed Extra Virgin Olive Oil in a larged lidded saucepan then fry the onions, carrot and celery for five mintes or until softened. Add the garlic, anchovies, thyme sprigs and chili; continue to cook stirring until the anchovies have almost disolved into the oil.

Add the lamb and brown for five minutes. Stir in the wine and cook until the liquid has reduced by half. Add the vinegar then reduce the heat to low, cover and simmer gently for 20 minutes. Add the peas, potatoes and tomatoes before covering again and cooking for around half an hour or until the sauce has reduced by half. Serve hot, dressed with a drizzle of JOSEPH Extra Virgin Olive Oil.